Blueberry Cheesecake with Shortbread Crust
Blueberry Cheesecake with an amazing shortbread crust is the perfect way to enjoy a warm day!
Servings: 6 servings
Ingredients
- 2 tbsp. butter melted
- whipped cream
- zest and juice of one lemon
- 2 eggs room temperature
- 1/3 c milk
- 1 1/2 pt blueberries fresh or frozen and thawed
- 3/4 c sugar
- 2 tsp. vanilla extract
- 1 lb 16 ounces or 2 packages cream cheese, room temperature
- 1/4 c flour
- 1/2 c sour cream
- 1 c shortbread crumbs
- chocolate sauce
Instructions
- Heat oven to 350 degrees. Prepare (spray, grease, parchment, butter, etc.) a 9-inch springform pan.
- Mix up finely ground shortbread crumbs with 2 tablespoons melted butter. Press into the bottom of the springform pan.
- In a stand mixer fit with paddle attachment, combine cream cheese and sugar until smooth, about 3 minutes on medium-high. With mixer on low, add in milk and then eggs, one at a time.
- Add in sour cream, flour and vanilla and mix until smooth.
- Remove bowl from stand mixer.
- In a food processor, puree blueberries with lemon zest and juice. Pour puree into cream cheese mixture and stir by hand until incorporated.
- Pour blueberry cheesecake filling onto prepared shortbread crust and bake for 50 minutes to one hour, or until the topping is set.
- Chill in refrigerator until ready to serve, at least 4 hours.
- Cover with whipped cream and chocolate sauce.